For the base:
Combine the flour and salt in a large mixing bowl. Activate and dissolve the yeast by placing it in a bowl and adding the warm water. Stir, and sprinkle a handful of flour over the mixture to prevent the yeast from forming a crust. Leave the yeast mixture in a warm spot for about 10 minutes or until it begins to froth and gradually add it to the flour, mixing it well until it forms a dough.
Knead with your hands. If the dough is too sticky, add a bit more flour; if it's too dry, add more water. Knead for 10 minutes until the dough has a smooth, elastic consistency. Sprinkle some flour onto your work surface, place the dough on the flour and cover with a damp tea towel. Leave the dough to rise for about 30 minutes or until it had doubled in size.
Sprinkle some flour on a clean working surface and tear off a fist-sized piece of dough. Using your hands or a rolling pin roll the dough out into your preferred size and shape - keeping in mind it can't be bigger than your braai grid. The border can be slightly thicker if you like a thick crust pizza.
Cooking the base:
Take the pizza base and put it on a grid over moderate coals. Braai the base for a couple of minutes, or until the bottom is crispy and golden and the top starts bubbling.
Flip the base over and brush the top with the garlicky olive oil. Take out a couple of the garlic slices and arrange on top of the pizza. Next, scatter sliced mozzarella on the base. Reduce the heat slightly by scraping some coals to the side - the slow heat will give the mozzarella time to melt without burning the bottom of the pizza. Drizzle some more garlicky olive oil onto the pizza, then once the cheese has melted, remove the pizza from the heat. Top with red onion, tomatoes, Parma ham, basil, rocket, Parmesan shavings and season with salt and black pepper.
Cut into odd sized slices and serve.
Recipe reprinted with permission of Ultimate Braai Master: Roads Less Travelled (published by Penguin)